lobster bucatini

• 2-3 lobster tails, removed from shell & cut into about 1/2 inch pieces

• 1 pound bucatini

• 1 yellow onion, small dice

• 2 cloves garlic, roughly chopped

• 2 cups cherry tomatoes, halved (some left whole)

• 1/2 Tablespoon chopped Calabrian peppers

• A few sprigs fresh tarragon

• Handful of fresh basil

• Handful fresh parsley, minced

• 5 Tablespoons salted butter

• 1 cup dry white wine

• 1/2 cup heavy cream

• About 1/2 cup reserved pasta cooking water

• Salt & pepper, tt

• EVOO

Melt 3 Tablespoons of butter in a pan on medium heat. Add a sprig of tarragon to the pan. Add the lobster meat & cook for about 3 minutes. When fully cooked through, remove from pan & set aside.

Add about 1/2 Tablespoon of olive oil to the pan & the chopped onions. Cook for a couple minutes or until translucent. Add the garlic & allow to cook for about 2 minutes. Season with salt & pepper.

Add the Calabrian peppers & tomatoes. Season again with salt & pepper. Add a handful of the fresh herbs & then the white wine. Allow to simmer on medium high for a few minutes or until slightly reduced.

Cook your pasta according to packaged directions. Make sure to reserve about 1/2 cup of the pasta cooking water.

Lower heat back to medium & add the remaining 2 Tablespoons of butter, heavy cream and a little bit of the pasta cooking water. Add the lobster back to the sauce & the pasta.

Pasta should be coated with the sauce. If sauce consistency is a bit too thick, add some more of the pasta cooking water.

Garnish with the minced fresh parsley, tarragon & basil. Enjoy!